Italian Bruschetta Al Pomodoro
You can make the BEST Tomato Bruschetta at home with a few simple, fresh ingredients. It's so easy! The tomatoes, basil, and garlic turn the simple bruschetta toasts into a delicious summer appetizer. This Bruschetta Al Pomodoro recipe uses a few ingredients to make a classic Italian easy appetizer! Included in the post are our wine pairings for this incredible and authentic Italian antipasto!
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For the topping
- 8 tomatoes - see note 1
- 2 tbsp red onion, finely chopped (optional) - see note 2
- 3 tbsp extra virgin olive oil
- ½-¾ tsp salt (cooking salt/kosher salt)
- ½ tsp dried oregano
- 10-12 basil leaves
For the bruschetta
- 1 crusty Italian loaf or baguette - see note 3
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- extra virgin oilve oil
- fresh basil
Arrange your warm bread on a plate and then drizzle each slice with a little extra virgin olive oil.
Remove your tomato topping from the fridge, taste, and add more salt if needed. Pile a spoonful of the tomato topping onto each bruschetta and serve immediately.
- Use the freshest and ripest tomatoes you can, they will have the sweetest purest flavor. I like to use Roma tomatoes.
- In Italy, the addition of raw red onion comes down to each individual family recipe and how their Nonna used to make it! There is only a small amount of onion in the recipe, and it starts to "cook" slightly when left to sit in the juice of the tomatoes, but feel free to leave the onion out if you find the taste of raw onion too strong.
- You want to use a good rustic style loaf for this. Something like a Pane di Casa or a crusty artisan loaf is perfect! Day-old Ciabatta can be a great choice too.
Some of the sourdough loaves are fabulous as they are so dense they make great crispy sturdy toasts, so they hold up well to the tomato juice!
Although bruschetta doesn't want to be assembled ahead of time as the bread starts to go soggy. You can make the toasts and the topping a couple of hours beforehand. Just keep them separate until you are ready to serve. Add a little extra fresh basil to the tomatoes before you pile it on the bruschetta, and re-warm the bread in the oven before assembly.
Calories: 287kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 555mg | Potassium: 435mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1401IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 2mg